Eggplant Cream
Recipe appetizers for 4 people based on Eggplant - cooking method oven.
Preparation:
Preparation: Wash the aubergines, prick them with a fork and cut them in half vertically. Arrange them in a non-stick pan and put them in the oven at 190 degrees for 40-45 minutes. Peel them and pass the pulp through the food processor with the garlic and lemon juice, adding the oil slowly, or pass it through the vegetable mill with the garlic and lemon juice, then add the oil and beat carefully. Stir in 1 1/2 tablespoons of parsley and arrange the cream in a bowl or in individual tubs. Garnish with more parsley and lemon slices.
Ingredients:
Ingredients: 2 Large Aubergines - 1 Clove Crushed Garlic - 2 Tablespoons Olive Oil - 2 Teaspoons Lemon Juice - Salt - Pepper - Chopped Parsley - Some Lemon Slices
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